Taste of Americana
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Luck of the Irish
From the Kitchen gnisof serD hcnBallymaloe erF s’ylliB Potato Salad
Barbie Butz
gnikooC hsirI
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anaciremA fo etsaT
fo nehctiK eht morF dalaS otatoP Billy’s eolamyFrench llaB Dressing
ztuB eibraB
:stneidergnI Ingredients: Ingredients: :stneidergnI derquartered etrauq ,)deleepnu( seotato¼pcup sdnumild op ½wine 2 vinegar (unpeeled), rageniv eni2½ w dpounds lim pucpotatoes ¼ gnisserD hcnerF1 steaspoon ’ ylliB pucDijon-style ½ ome yearsdraago, a mustard deriuqca I ,oga sraey emoS tsum eIlyts-noj½ iDcup nooBilly’s psaet 1French Dressing acquired a beautieltryM deltit koobkooc lufituaeb sevael yleaves elsrap hser f deppohc1snteaspoon oopselbasalt t2 t2latablespoons s noopsaet 1chopped fresh parsley fulrecookbook snofresh illacschives deppoor hcchopped ro sevihcscallions hser f deppins¼snteaspoon oopselbatfreshly 2 ground eolamblack yllaBpepper ta gnikooC s’nellA ppep kcalbtitled dnuorg ylhse2r ftablespoons noopsaet ¼snipped M y r t l e A l ldeen’s (I use Best Foods) )sdooF tseB esu I( esian1nlarge oyamgarlic puc ½clove, minced ym fo eno neeb sah tI .esuoH cnim ,evolc½cicup lragmayonnaise egral 1 Cooking at Bally-idart a tnaw I nehw skoob ”ot-og“ 1 scallion, chopped coarse esraoc deppohc ,noillacs 1 maloe House. It has been one of .epicer hsirI lanoit :dalas otatop r1ofsprig snoitofceparsley riD yelDirections srap fo girpsfor 1 potato salad: my “go-to” books when I want a ssercreCook 02 ot 51salted rof rewater taw dfor etla15 s gntoili20 ob ni se1osprig tatopofkowatercress oC taw fopotatoes girps 1 in boiling traditionalnIrish .llebut w nnot iarDfalling .trapaapart. gnillaDrain f ton tuwell. b rednet¾ litcup nu rovegetable ,setunimor olive combination -nuoil oc or yraadn egel a si eolamyllaB oitanirecipe. bmoc a ro lio evilo rominutes, elbategevorpuntil uc ¾tender Ballymaloe is a legendary As soon as the potatoes ,deldcan nahbeylcomfortably batrofmoc ebhandled, nac seotatop eht sa noos sA .dnalerI ,kroC ytnuoC ni nni edisyrt countryside inn in County Cork, htiwdice. seotToss atopwarm mrawpotatoes ssoT .ecidwith hcni-½ Directions otni tuc dnafor leedressing: p dnabsuh reh dna nellA eltryM :gnisserpeel d rofand snocut itceinto riD ½-inch Ireland. .stneideMyrtle rgni lla Allen eérup ,rand edneher lb ro rosdressing, secorp doparsley, of a nI and chives. dna ylthLet gilssalad looc cool dalasslightly teL .sevand ihc dna In ,yelasrfood ap ,gnprocessor isserd or,7blender, 491 ni epurée suoh tall seuingredients. g eht thguob husband -yllaB eand ht dchilled enepo efor hs ,24 469hours. 1 ni dna .sruoh 4bought 2 rof dethe llihcguest dna dhouse erevoc peetoss k lliw with gnimayonnaise—season sserd eTh teL .reppewith p dnsalt a tlaand s htipepper. w nosaeLet s—esiThe annodressing yam htiw will ssokeep t covered in 1947, and in .1964, ehs erbefore ehw tnusing. aruatser esuoH eolam gnisbefore serd wserving olla ot gto nivallow res erdressing ofeb ruoh 1Return tsael tatodnroom ats datemperature las gnisu she erofeopened b erutarepmsalad et mstand oor otatnleast ruteR1 hour theotBallymaloe atop esuoHHouse eolamrestaurant yllaB rof desuto si be gnabsorbed. isserd siThYield: 6 servings sgnivres 6 :dleThis iY .ddressing ebrosbaisebused ot for gBallymaloe nisu doof laHouse nosaespotato evres osalad t nageb where .toh she llits began era seoto tatserve op ehtseasonal nehw dedda eb dluohs dna dalas and should be added when os sathe tsupotatoes j ,stneiderare gnistill nwohot. rg yllacol food using locally grown ingredi.yadot od stnaruatser ruo fo ynam ents, just as so many of our restaurants do today. ruoy egnahc ot gnitnaw er’uoy fI If you’re wanting to change unem rennid yaD s’kcirtaP .tS gabbaC deR your St. Patrick’s Day dinner Red and Apples selppA dna eDirections: ot egabbac dna feeb denroc mor f :snoCabbage itceriD menu Combine the cabbage,ehvinegar, t fo enosugar, yrt ,tnsalt, ereffand id gn½ihcup temos puc ½from dna ,tcorned las ,ragusbeef ,ragenand iv ,egabbac eht enibmoC cabbage gnirb dtonasomething telliks ro ndifferent, apecuas evitcaerIngredients: -non a ni retaw water msaucepan or f gnirahor sm skillet ’I sepicand er gnbring iwollof :stnineiadenon-reactive rgnI tryyaone ofpathe l selp ehtfollowing retrauq dnrecipes a ,eroc ,leeP .lio1b1-pound a ot diuqhead il ehtof red oY .kand oobkquarter ooc s’nethe llA eapples ltryM lay fehC dedcabbage, derhs dncored a deroand c ,egshredded abbac der fothe daeliquid h dnuotop-a1boil. 1 Peel,ucore, I’m Myrtle and simmer the .dimixture d uoy dalgently, g eb lliw ,yltsharing neg erutfrom xim ehChef t remm is dna ,egabba2ctablespoons eht revo mecider ht vinegar rageniv redthem ic snoover opsethe lbatcabbage, 2 Allen’s dna secookbook. lppa eht litnYou u ro will ,setube nim 03 tu6obtablespoons a rof ,derevsugar oc ragcovered, us snoopfor selbabout at 6 30 minutes, or until the apples and glad a oyou tni ndid. wod kaerb lliw selppa eTh( .red1nteaspoon et era egasalt bbac cabbage en eb will snuabreak hcerpedown L ehtinto yaMa tlas nooare psatender. et 1 (Theraapples tMay ol a sthe i ereLeprechauns ht fi ,dna setunbe imnear 02 tuoba re1tfpound a kcehC McIntosh ).plup apples Check .uoy selppa hsopulp.) tnIcM dnuoafter p 1 about 20 minutes and, if there is a lot you.To eht fospread tsom wLuck olla otalong nap ehyour t revocnu yllaitrap ,diuqil fo of liquid, partially uncover.ythe aw rpan uoyto gnallow ola kcmost uL daoferthe ps oT way.And erofeb tmay suj rall ehtthe egoIrish t erutAngels, xim eht ritS .etaropave ot diuqil liquid to evaporate. Stir the mixture ,slegnA together hsirI eht just lla ybefore am dnA Smile on you, St. Patrick’s.sDay! gnivres 6 ot 4 sekaM .gnivres serving. Makes 4 to 6 servings. !yaD s’kcirtaP .tS ,uoy no elimS Cheers! !sreehC
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Beef with Stout tuotS htiw feeB :snoitceriD Directions: foorpnevo egral ro elttek a ni taeh etaredom revo rettub eht flah taeH Heat half the butter over moderate heat in a kettle or large ovenproof ,Ingredients: )nrub ton seod rettub eht taht hctaw( sehctab ni feeb eht nworb dna telliksskillet and brown the beef in batches (watch that the butter :stndoes eidergnot nI ½ (¼.ecup) it(iskcdone. ehtstick kooC nod sunsalted i ti sa nobutter ops dettols a htiw etalp a ot taem eht gnirrefsnartburn), transferring the meat to a plate with retatuslotted b detlasspoon nu )puas c¼ its ½ 1ehpound t nruteboneless R .denetbeef fos tchuck, suj si tbrisket, i litnu ror o ,srump, etunim cut3into rof t1-by2-inch af toh eht npieces i noinoCook seceithe p hconion ni-2ybin -1the otnihot tuc fat ,pmfor ur r3o minutes, ,teksirb ,kor cuhuntil c feebitssiseljust enobsoftened. dnuop 1 d 1elarge nnaconion, gnisu fsliced i timothin ( tlas ,inrag teuquob eht dda dna ,elttek eht ot taemReturn the meat to the kettle, and add the bouquet niht dgarni, ecils ,nsalt oino(omit egral if 1 ,A erbouquet utxim ehgarni, t gnirmade b dnaby ,tutying ots dtogether na ,htorb1 large dennasprig c ro each kcotsof,rthyme, eppep ,sage, )htorbusing ,egascanned ,emyhtbroth), fo hcae pepper, girps egrstock al 1 reor htecanned got gniybroth, t yb edand am ,stout, inrag tand euqubring ob A and parsley, and 1 bay leaf .liob a ot tsuj ,derevocthe mixture, covered, just to a boil. fael yab 1 dna ,yelsrap dna .r¼ uoteaspoon h 1 tuobasalt rof nevo eerged-053 detaeherp a ni ,derevoc ,wets eht kooC Cook the stew, covered, in a preheated 350-degree oven for tlasabout noop1sahour. et ¼ d ¼nteaspoon a taem ehblack t litnupepper ro ,setunim 54 rof wets eht ekab dna seotatop eht ddAAdd the potatoes and bake the stew for 45 minutes, repporepuntil kcalbthe nomeat opsaeand t¼ e1hcup t drbeef acsiDstock .derior sedcanned fi reppbeef ep dbroth na tlas dda dna etsaT .rednet era seotatoppotatoes are tender. Taste and add salt htoand rb fepepper eb dennifacdesired. ro kcotDiscard s feeb puthe c1 s¼nocup opsstout elbat 2orgdark niniaale mer eht ni gnilriws yb ecuas eht hcirnE .inrag teuquobbouquet garni. Enrich the sauce by swirling in the tableela remaining krad ro tuot2s p uc ¼ 4 medium to .1yepound 4 servings sgnpotatoes ivres 4 se(¾ kaM lsrap ehtotal), t htiwpeeled delknirps wets eht evreS .rettubspoons butter. Serve the stew delesprinkled ep ,)latot with dnuothe p 1 parsley. ot ¾( seMakes otatop m uidem 4 2 tablespoons chopped fresh parsley leaves Serve the stew with a side dish sevaof el yred elsrcabbage ap hser f dand eppoapples hc snoousing pselbathe t2 eht gnisu selppa dna egabbac der fo hsid edis a htiw wets eht ev reS above recipe. .epicer evoba 2 hcraM | enizagaM sweN oredacsatA 4212|20pasoroblesmagazine.com
moc.enizag|am oredacs2022 ata | 63 Paso Robles Magazine March
